Prep 15 mins
Cook 25 mins
For the food-allergic set; tasty even for the regular guy. My husband and four year old (who hates everything) really liked these, as did I. You can serve these with a side of grated cheese for those who are able to have it. This sounds a little odd when you are following the directions, but it turns out amazing, I promise.
- 1 chicken breast, cooked and chopped (can microwave it)
- 44.37 ml cornstarch
- 118.29 ml water
- 473.18 ml chicken broth
- 236.59 ml rice milk, coconut milk beverage (not canned)
- 3.69 ml salt
- 2.46 ml paprika
- 0.25 ml chili powder (optional)
- 2.46 ml onion powder
- 1.23 ml cumin
- 1.23 ml garlic powder
- 0.25 ml pepper
- 198.44 g can diced tomatoes (including juices)
- 212.62 g can black beans, drained and rinsed
- 118.29 ml frozen corn, thawed
- 9 corn tortillas, torn into pieces
- Preheat oven to 400 degrees.
- Put cornstarch and water into a large pot. Stir thoroughly. Add the remaining liquid, seasonings, and salt. Bring to a boil, and let simmer until it starts to get hot and thickens very slightly (will be runny).
- Add chicken, tomatoes, beans, and corn. Stir, then add the tortilla pieces.
- Place into an ungreased 8x8 or 9x9 inch baking dish. Bake at 400 degrees for 20 to 25 minutes or until hot and bubbly.
- (This can also be cooked on the stove for about 10 minutes.).
Very easy and came together quickly. My very, very picky 3 year old gobbled it down and had seconds - woah!! I think the chicken stock used may be why this didn't turn out to be 5 stars. Will try different brand next time. Still very good.
This recipe is definitely going into our repertoire! The dish was inextricably easy and delicious! We used almond milk, rather than rice or soy. I was a little worried about the nuttiness of the almond milk being an issue, but it melded with the flavors perfectly. Laura, you were right, it does seem a little odd as the process unravels, but the outcome is nothing short of amazing! Made for PAC Spring 2010 :)
This was fantastic!! I'm a non food allergy parent of a child with milk (and possibly gluten) allergies. It is extremely difficult to find great tasting meals that I enjoy which he can eat. This is definitely going to be in my standard line up!
I followed the recipe almost exactly. My only change was to use a can of cilantro lime Rotel in place of the tomatoes. I also think that I used more chicken than was called for, about 3 cups chopped.
I thought I would need to add cheese to mine when I pulled it out of the oven, but I'm glad that I didn't! It thickened well and had a nice balance of flavor. It was a little spicy due to the Rotel, but overall an amazing entree.